| 黄花梨多酚氧化酶特性及防褐变处理 |
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| 引用本文： | 罗晓妙,史碧波,曾凡坤.黄花梨多酚氧化酶特性及防褐变处理[J].西昌学院学报(自然科学版),2006,20(4):44-47. |
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| 作者姓名： | 罗晓妙 史碧波 曾凡坤 |
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| 作者单位： | 1. 西昌学院,食品科学系,四川,西昌,615013
2. 西南大学,重庆,400716 |
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| 摘 要： | 从黄花梨中提取多酚氧化酶,并对其特性进行研究.以邻苯二酚为底物采用分光光度法测定了不同pH值、温度、底物浓度、酶浓度及抑制剂对PPO活性影响.结果表明:黄花梨PPO具有同工酶.黄花梨PPO的最适pH值为6.0,最适温度为25℃,并在此基础上考察了抗坏血酸、柠檬酸、亚硫酸氢钠和L-半胱氨酸对PPO的褐变抑制效果.
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| 关 键 词： | 黄花梨 酶促褐变 多酚氧化酶 抑制剂 |
| 文章编号： | 1673-1891(2006)04-0044-04 |
| 修稿时间： | 2006年10月10 |
The Characterization of Polyphenoloxidase and Its Inhibitors in Huanghua Pear |
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| LUO Xiao-miao,SHI Bi-bo,ZENG Fan-kun.The Characterization of Polyphenoloxidase and Its Inhibitors in Huanghua Pear[J].Journal of Xichang College,2006,20(4):44-47. |
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| Authors: | LUO Xiao-miao SHI Bi-bo ZENG Fan-kun |
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| Abstract: | The paper mainly researched the properties of polyphenoloxidase (PPO) extracted from Huang - hua pear. It studied the PPO activities with spectrophotometer using catechol as substrate in different pH, temperature, enzyme concentrations, substrate concentrations and inhibitors. The results showed that there existed isoenzyme in Huanghua pear PPO and its optimal pH and temperature was 6. 0 and 251. At the same time, the browning inhibitory effects of ascorbic acid, citric acid, sodium sulfite and L - cysteine on PPO were also studied. |
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| Keywords: | Huang - hua pear Enzyme browning Polyphenoloxidase Inhibitor |
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